The ingredients of the Dough are very well mixed and blended, while forming a Ball shaped dough. Wrap it into a cling film and throw into the fridge for roughly a half an hour.
For the Filling, first gotta fry the Onion & Garlic in a pan.
Dice the sweet potato into smaller cubes, boiling for 10-12 minutes. Until the potato boiling dice the salmon as well into smaller chunks.
In another bowl add the cream, the soured cream, the grated cheese, the Chili flakes, the previously fried onions & garlic, the diced salmon, the eggs, the boiled sweet potato, and the baby spinach. Fine chop the dill and the chives and stir into filling.
Take the dough out from the fridge, pin rolling into a 26-27cm diameter round form on a floured surface. Rolling the dough up onto the pin, and place on the Pie baking dish. Pushing the dough all around the edges and the middle while cut the excess around the dish off.
Cover the pie dough with a double layer of kitchen foil, and fill with dry beans. Chuck into the 180° preheated oven for about 10 minutes.
Just remove the beans and the kitchen foils, pouring all the filling onto the pre-baked dough. Push the pie back into the oven, baking it completely for about 35-40 minutes.
For the sauce, fine chop the dill and stir together with the rest of the ingredients (soured cream, single cream, Chili flakes, salt, pepper)
